Recipe by FloridaGrl
Nice and sweet--reminds me of summertime.
Top Review by Pilates Gal
I didn't taste a lot of peaches but my 1 pound frozen bag didn't produce much juice either. On the plus side, they are super moist and the little bit of corn meal gives them a very different texture that I really liked. A bit like the crumbly of corn muffins. I would cut back the butter just because I'm always doing that. I'm a lazy cook when it comes to muffins. This has more steps than I like before coffee ;-) so I probably won't make them again but suggest you try it before discarding the recipe because of me.
- nonstick cooking spray or paper baking cup
- 1 3⁄4 cups all-purpose flour
- 1⁄4 cup yellow cornmeal
- 2 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon grated nutmeg
- 1⁄4 teaspoon ground cloves
- 1 (1 lb) bag frozen sliced peaches (thawed in the bag)
- 2 large eggs, room temperature
- 1⁄2 cup sugar
- 2 teaspoons vanilla extract
- 6 tablespoons unsalted butter, melted and cooled
- 1⁄3 cup buttermilk
- 1⁄3 cup yogurt
Directions See How It's Made
- Position your oven rack in the middle of your oven. Preheat to 400°F Spray muffin tins (Cups and rims) with nonstick spray, or put the paper cups in them. If you are using silicon pans, spray as directed then put on a cookie sheet.
- In a medium bowl, whisk flour, cornmeal, spices, baking soda, baking powder and salt until well combined. Set aside.
- Drain the peaches, reserving the liquid. Place 2 cups of the peach slices along with the reserved liquid in the bowl of a food processor fitted with the chopping blade or a wide cannister blender. Add the eggs, sugar, and vanilla. Process or blend for 1 minute or until smooth, scraping down the sides as necessary. Transfer this puree to a large bowl.
- Roughly chop the remaining peach slices and stir them into the puree along with the melted butter, buttermilk and yogurt. Stir well until blended, then quickly stir in the flour mixture until moistened.
- Fill the prepared muffin tins 3/4 full. Use additional batter for a second batch. Bake for 23 minutes, or until the muffin tops are lightly browned and toothpick inserted into one of the centers comes out with a few moist crumbs attached.
- Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release from tin. Cool for 5 minutes more before serving. If storing or freezing, cool completely before putting into airtight container or freezer bags. These muffins will stay fresh up to 24 hours at room temperature, or up to 1 month in the freezer.